FISH
FISH
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
LINK REFER.SANTOSH
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